Spaghetti With Red Vegetable Sauce

• 1 tablespoon oil
• 5 ounces carrots peeled and finely diced
• 9 ounces celery finely diced
• 1 onion finely chopped
• 1 clove garlic peeled and crushed
• 5 ounces eggplant finely diced
• 5 ounces zucchini finely diced
• 14 ounces tomatoes cans
• chili sauce to taste
• 1 dash Tabasco
• 10 ounces spaghetti
• 4 sprigs fresh basil cut into strips
• 1 ounce Parmesan or vegan alternative, shaved

1. Heat the oil in a saucepan and saute the carrots and celery until softened. Add the onion, garlic, eggplant and zucchini and saute until softened. Add the tomatoes, breaking them up with a wooden spoon. Bring to a boil and simmer for 5 mins. Add the chili sauce and a dash of Tabasco to taste and season with salt and black pepper.
2. Meanwhile, cook the pasta in boiling salted water according to package instructions. Drain and toss with the sauce. Serve sprinkled with the basil and Parmesan.

oil, carrots, celery, onion, clove garlic, zucchini, tomatoes, chili sauce, tabasco, spaghetti, basil, alternative

Taken from www.yummly.com/recipe/Spaghetti-with-Red-Vegetable-Sauce-1406858 (may not work)